Cappuccino Muffins

Yield: about 14 muffins and 1 cup spread

Ingredients

Espresso Spread

• 4 ounces cream cheese, cubed
• 1 tablespoon granulated sugar
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon vanilla extract
• 1/4 cup miniature semisweet chocolate chips

Muffins

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons instant coffee granules
• 1/2 cup butter, melted
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips

Instructions

Espresso Spread

1. In a food processor or blender, combine ingredients. Cover and refrigerate until serving.

Muffins

1. Heat oven to 375 degrees F.
2. In a bowl, combine flour, sugar, baking powder, cinnamon and salt.
3. In another bowl, stir milk, and coffee granules until coffee is dissolved.
4. Add butter, egg, and vanilla extract; mix well.
5. Stir in dry ingredients just until moistened. Fold in chocolate chips.
6. Fill greased or paper-lined muffin cups two-thirds full.
7. Bake for 17 to 20 minutes or until muffins test done.
8. Cool for 5 minutes before removing from pans to wire racks.
9. Serve with Espresso Spread.

Attribution

Taste of Home magazine